How to cook… Kashmiri Fruit Curry

On September 15, 2020November 13, 2020 By In RecipesLeave a comment

Serves 4 as a main dish

Fruit is without doubt a love it or hate it choice when it comes to curry. From the region in the north-west of India this recipe includes apple, nuts and is topped with caramelised bananas but you can also add mangoes, lychees or raisins. It creates a mild, tangy and naturally fruity curry. Love it or hate it?

What you need…
• 4 Tablespoons oil
• 1.5 onion puréed (or very finely chopped)
• 2 teaspoon garlic paste
• 2 teaspoon ginger paste
• 2 tomatoes, chopped
• 1 Tablespoon tomato ketchup
• 1.5 Tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 800g chicken, cut into bite-sized pieces
• 0.5 green apple, peeled and cut into smallish chunks (optional)
• 150ml cream
• 4 Tablespoons yoghurt
• 1 teaspoon garam masala
• Salt to taste
• 2 bananas, sliced (you need about 6-8 pieces per person)
• Brown sugar as required
• 2 teaspoons crushed almonds

How you make it…
1. Heat the oil to a medium heat and fry the onions until they soften (about 5 minutes).
2. Add the garlic and ginger and cook for 1 minute.
3. Add the tomato, tomato ketchup, curry powder, turmeric powder and chilli powder and cook for 3 minutes. Add a little water if needed.
4. Add the chicken and cook for 3 minutes.
5. Add in the (optional) apple, yoghurt, cream, garam masala and salt, mix well and continue cooking until all the chicken pieces are cooked through.
6. While the curry is cooking coat the banana slices in sugar and in another pan dry fry them until they caramelise (about 3-4 minutes).
7. Serve the curry topped with the banana pieces and with a sprinkle of the almonds.

**CHEF’S TIP**
You can also add other fruit such as mangoes, lychees and raisins to this dish (at stage 5) if you like.

Shop now

How to cook… Mauritian Fish Curry with Aubergine

On September 15, 2020November 13, 2020 By In RecipesLeave a comment

Serves 4 as a main dish

Take one Indian Ocean island with great fishing around it’s coral reefs and add a huge Indian diaspora and it’s not surprising you can get great fish curries in Mauritius. Simply create a mildish sauce with spices and curry leaves and add delicious fresh fish with aubergine slices.

What you need…
• 4 Tablespoons oil
• 0.5 cumin powder
• 1 Tablespoon curry powder
• 800g red snapper (or other firm, white fish), cut into bite-sized pieces
• 2 Tablespoons tomato paste
• salt to taste
• 1 aubergine, sliced into 6 pieces (de-stalked but not peeled)
• Few coriander leaves (for garnish)
• 2 green chillies, sliced lengthways (for garnish)

Spice Paste
• 1 onion, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 red dried chilli

How you make it…
1. Blend all the ingredients for the Spice Paste and set aside.
2. Mix the curry and cumin powders with a little water to create a paste and set aside.
3. Heat 2 Tablespoons of the oil to a medium heat, add the fish and cook until all the pieces are sealed and start to brown (about 3-4 mins). Remove and set aside.
4. Add another 1 Tablespoon oil to the pan, add the aubergine slices and fry until they soften and start to brown (about 3 minutes). Remove and set aside.
5. Add the rest of the oil, the Spice Paste and cook until the oil separates from the paste (about 3 minutes).
6. Add the tomato paste and salt, and cook for 2 minutes. Add water as required.
7. Add the aubergine until it absorbs the sauces (about 1 minute).
8. Add the fish and fry gently until all the pieces are cooked through.
9. Add the coriander leaves and chilli slices as garnish and serve.

**CHEF’S TIP**
If you like some tartness to your curries your can add 1 Tablespoon tamarind paste to the recipe at stage 5.

Shop now

How to cook… Green Chilli Chicken

On September 12, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Green in appearance and with plenty of green chillies, this South Indian dish is dryish and fiery in heat. Green Chilli Chicken is also sometimes Andhra Chilli Chicken as a nod to the heat from that neighbouring state. It’s a quick dish to make, with the chicken first marinated with the chillies, coriander, curry leaves, garlic, ginger and yoghurt, then added to a sauce of onions, tomato and mixed with spices.

What you need…
• 800g chicken, cut into bite-sized pieces
• 3 Tablespoons oil
• 1 onion, finely chopped
• 1 Tablespoon tomato ketchup
• 1 green chilli, cut in half lengthways (for garnish)

Marinade
• 2 Tablespoons yoghurt
• 4 green chillies, chopped
• Small bunch of coriander, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 6 curry leaves
• 0.5 teaspoon salt

Spice Mix 1
• 0.5 teaspoon fenugreek seeds
• 0.5 teaspoon dried red chillies
• 0.5 teaspoon cumin seeds

Spice Mix 2
• 1 teaspoon garam masala
• 0.5 turmeric powder
• 0.5 teaspoon coriander powder

Shop now

How to make it…
1. Blend all the ingredients for the marinade. Add the chicken pieces and set aside for 30 minutes.
2. Heat the oil to a medium heat, add the Spice Mix 1 and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Add the onion and cook it until it softens (about 5 minutes).
4. Add the Spice Mix 2, tomato ketchup, mix well and cook for 2 minutes.
5. Add the chicken with the marinade and fry until the chicken is cooked (about 10–15 minutes).
6. Garnish with the sliced chilli and serve.

**CHEF’S TIP**
This is supposed to be a dryish dish but if you prefer a bit more sauce use more yoghurt.

**Green Chilli Chicken**, fresh, hot and tasty.

How to cook… Naga Chicken

On September 12, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Nagaland is one of the smallest states in India with a population of fewer than two million people. Located in the far north-east of the country, bordering Myanmar (formerly Burma) it is famed for the super hot Naga Chilli and this Naga Chicken dish. Used in curries it gives a slightly sweet and tart flavour as well as fierce heat, producing a dish that is on par with a Vindaloo in the hot stakes.

What you need…
• 800g chicken, cut into bite-sized pieces
• 2 tablespoons Naga chilli pickle
• Salt to taste
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 0.5 teaspoon fenugreek seeds
• 1 teaspoon garlic paste
• 600g Base Curry Sauce
• 2 Tablespoons tomato ketchup
• Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1 teaspoon garam masala

Spice Mix
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar

How to make it…
1. Rub the chicken with 1 Tablespoon of Naga chilli pickle and a pinch of salt and set aside for 15 minutes.
2. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
3. Add the cumin seeds and fenugreek seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
4. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce, tomato and cook for 2 minutes.
7. Add the chicken and the rest of the Naga chilli pickle, mix well and cook for 5 minutes.
8. Add the garam masala, salt and coriander stems and continue cooking until the chicken is fully cooked.
9. Serve, garnished with the coriander leaves.

**CHEF’S TIP**
If you are worried this will be a bit hot taste the sauce once the add the chicken has been added and start adding the rest of the Naga chilli pickle bit by bit until you get the heat you prefer.

How to cook… Aloo Gobi

On September 12, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a side dish

Potato is the all-time favourite for side dishes and cauliflower is its popular partner. Aloo Gobi very simple to make with cooked potato and cauliflower pieces added to some Base Curry Sauce.

What you need…
• 250g potato, cut into 5cm chunks
• 250g cauliflower, broken into 5cm florets
• Pinch of turmeric
• 1 teaspoon mustard seeds
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 2 Tablespoons ghee
• 200g Base Curry Sauce
• salt, to taste
• few coriander leaves, to garnish (optional)

Spice Mix
• 0.5 teaspoon turmeric
• 0.5 teaspoon chilli powder
• 1 teaspoon garam masala

How to make it…
1. Boil the potatoes and cauliflower in water, with the turmeric, until cooked. While they are cooking mix the Spice Mix with enough water to form a sloppy paste.
2. Heat the ghee to a medium-hot heat and fry the mustard seeds for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Add the garlic paste and ginger paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
4. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
5. Add the Base Curry Sauce and cook for 2 minutes.
6. Add the salt, potatoes and cauliflower, mix carefully so as not to break the vegetables, and cook until heated through.
7. Add the (optional) coriander leaves to garnish.

**CHEF’S TIP**
This recipe will create a dryish dish but if you like more sauce with your side dishes simply add more Base Curry Sauce.

Curry house favourite Aloo Gobi is easy and quick to make.

How to cook… Devil’s Curry

On September 6, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

The history of the Devil’s Curry bears stark similarity to that of the Indian Vindaloo. Portuguese explorers, much like in Goa, landed in the coastal state of Malacca in Malaysia during the late 15th century. A transgression by early explorers towards the rulers of Malacca resulted in their incarceration, which in turn led to a full-scale invasion by the Portuguese during the early 16th century. During the 30 years of occupation that followed, Portuguese sailors were encouraged by their king to take up wives and start families. The history books have established this period as the origin of the creole ethnic people of Portuguese and Malaccan descent known as the Kristang people. It is the European-Asian fusion cuisine of the Kristang people that, like in Goa, brought together local spicing and Portuguese chillies. The Devil’s Curry truly is Malaysia’s answer to the Vindaloo and is courtesy @thecurriedlondoner.

What you need…
• 800g chicken, cut into bite-sized chunks
• 1 Tablespoon Ghee
• 1 teaspoon vegetable oil
• 1 Tablespoon mustard seeds
• 200ml (approx) chicken stock or water
• 2 Tablespoons white wine vinegar
• Salt to taste
• 1 teaspoon brown sugar
• Few coriander leaves or crushed dried chillies (to garnish)

Spice Mix
• 25 long dry chillies, deseeded and soaked in warm water for 20-30 minutes
• 3 onions, chopped
• 1 Tablespoons garlic paste
• 2 Tablespoons ginger paste
• 3 stalks of lemongrass (only the soft white sections)
• 1 teaspoon turmeric powder
• 2 teaspoons vegetable oil
• 2 teaspoons water
• 1 Tablespoon tamarind concentrate/paste
• 1 Tablespoon chilli power (optional)

How you make it…
1. Blend Spice Mix together into a very smooth paste (add a dash of water to loosen it if necessary)
2. Heat the ghee and vegetable oil to a medium heat in a heavy, lidded pan
3. Add the mustard seeds. Once they start to pop, add the spice paste and cook for until the mixture gives off an aroma (around 10 minutes).
4. Add the chicken, stir to coat in the paste and cook for 5 minutes.
5. Add enough stock or water to just cover the chicken and simmer for 5 minutes.
6. Add the vinegar, salt and sugar, mix well and continue cooking until all the chicken pieces are cooked.
7. Garnish with your choice of coriander leaves or crushed dried red chillies and serve.

**CHEF’S TIP**
Hot heads should not remove the chilli seeds from the Spice Mix for that real extra burst of heat.

Shop now

How to cook… Curried Mussels

On September 6, 2020March 11, 2026 By In RecipesLeave a comment

Serves 2 as a main dish

The classic mussels dish is the Belgian speciality of mussels cooked in a white wine sauce with shallots. This dish of Curried Mussels adds the mussels to spices and coconut milk to produce a mild curried dish.

What you need…
• 1kg mussels, cleaned and de-bearded
• 1 Tablespoon oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 1 onion, sliced
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 Tablespoon curry powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon garam masala
• 250ml coconut milk
• 10 curry leaves
• salt to taste
• cracked black pepper (to garnish)
• 2 spring onions, chopped (to garnish)

How to make it…
1. Fry the oil in a pan to a medium-hot heat and fry the mustard seeds and cumin seeds for 15 seconds.
2 Add the onions and stir-fry for 2 minutes.
3. Add the ginger and garlic paste and cook for 1 minute.
4. Add the curry powder, turmeric, garam masala, stir well and cook for 3 minutes.
5. Transfer the ingredients of the pan to a large saucepan (big enough to hold all the mussels) and turn the heat to medium.
6. Add the coconut milk, stir in well and heat through for 1 minute.
7. Add the curry leaves and salt, mix well and bring to a boil.
8. Add the mussels, being sure to remove any that are already open and simmer until they open (about 5-7 minutes). Discard any that do not open.
9. Garnish with cracked pepper and the spring onion, and serve in the pan as a sharing pot.

**CHEF’S TIP**
Just add some chilli powder to spice up this dish.

**Curried Mussels** is a spiced up version of the famous Belgian dish.

How to cook… Medium Vegetable Curry

On September 5, 2020March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

There are 1.3 billion people in India and 55 million in the Indian diaspora across the world. Hundreds of millions of these are vegetarians so there is naturally a huge number of vegetable curries. This is the staple British Indian restaurant Vegetable Curry. Take a good serving of your Base Curry Sauce, add a bit of garlic, a sprinkle of spice and the vegetables for a great medium-strength curry. Garnish with fresh coriander.

What you need…
• 800g mixed vegetables, cut into bite-sized pieces
• salt to taste
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1 teaspoon garam masala

Spice Mix
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar

How to make it…
1. Boil the vegetables in water with a little salt until they are just soft, but not over-cooked, remembering that different vegetables have different cooking times. Drain and set aside.
2. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
3. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
4. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
7. Add the vegetables, garam masala, salt and coriander stems and continue cooking until the chicken is fully cooked.
8. Serve, garnished with the coriander leaves.

**CHEF’S TIP**
Select a range of vegetables that give the dish a mix of colours and textures. But unless you’re under seven you don’t have to eat vegetables you don’t like…

Select your favourite vegetables, add Base Curry Sauce and a bit of spice for a classic **Vegetable Curry**.

How to cook… Sri Lankan Salmon Curry

On September 1, 2020September 15, 2020 By In RecipesLeave a comment

Serves 4 as a main dish

As with many South Indian dishes, Sri Lankan cuisine combines the spices of India with the creaminess of the coconut and tanginess of tamarind to create that delicious taste of the coast. Fish is an abundant resource and while it is usually cooked in chunks, with a little extra patience and care cooking the salmon darne whole absorbs the flavours well and looks great. You’ll need a large, flat-bottomed pan to cook the salmon darnes whole or split the sauce into two pans.

What you need…
• 4 salmon darnes of about 180g each (with skin left on one side)
• 2 Tablespoons oil
• 1 onion, finely chopped
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 3 chillies, chopped
• 2 tomatoes, chopped
• 1 Tablespoon tomato ketchup
• 2 teaspoons tamarind paste
• 400ml coconut milk
• 15 curry leaves
• Cracked pepper to garnish

Marinade
• Tablespoon lemon juice
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 0.5 teaspoon salt
• 0.5 cracked black pepper

How you make it…
1. Dry the salmon darnes with a paper towel.
2. Mix all the marinade ingredients and rub it on the salmon, making sure they are all well covered. Leave for 30 minutes.
3. Heat the oil to a medium heat, add the onion and cook until they soften (about 5 minutes).
4. Add the garlic paste and ginger paste and cook for 1 minute.
5. Add the chillies and cook for 1 minute.
6. Add the tomatoes, tomato ketchup and tamarind, and cook for 3 minutes.
7. Add the coconut milk, stir well and cook until the sauce reduces (about 4–5 minutes).
8. Add in the salmon pieces, gently cover them in sauce, add the curry leaves, and let the sauce bubble away until the salmon is cooked (about 8–10 minutes).
9. Serve with some cracked peppers on the top.

**CHEF’S TIP**
Remove the skin if you decide to cook the fish in chunks rather than whole.

Shop now

How to cook… Gato Du Pain Frire (Bread Pakora)

On August 31, 2020March 11, 2026 By In RecipesLeave a comment

Serves 2 as a snack

This simple street snack is popular in Mauritius. This is simply slices of bread dipped in batter and fried and are delicious with a fresh Coriander Chutney.

What you need…
• 10 pieces of French bread, sliced into pieces 2cm deep
• 8 Tablespoons oil (or more if needed to cover the bottom of your pan)

Batter
• 4 Tablespoons gram flour
• 2 Tablespoons self-raising flour
• 0.5 teaspoon baking powder
• 1 spring onion, chopped
• 2 drops yellow food colouring
• pinch of salt
• water as required

How to make it…
1. Mix all the ingredients for the batter and add the water bit by bit until a thick paste has formed.
2. Heat the oil to a medium-hot heat.
3. Dip the bread pieces in the batter mix, ensuring they are well covered.
4. Add the battered bread pieces to the oil, ensuring you do not crowd them, and fry until they are golden brown (about five minutes).
5. Serve with Coriander Chutney.

**CHEF’S TIP**
You can spice these up by adding some chilli powder to the batter.

With fresh Coriander Chutney this **Gato Du Pain Frire** is a delciious but simple street snack.

The Royal Curry Club

Tag: curry ingredients list

How to cook… Kashmiri Fruit Curry

How to cook… Mauritian Fish Curry with Aubergine

How to cook… Green Chilli Chicken

How to cook… Naga Chicken

How to cook… Aloo Gobi

How to cook… Devil’s Curry

How to cook… Curried Mussels

How to cook… Medium Vegetable Curry

How to cook… Sri Lankan Salmon Curry

How to cook… Gato Du Pain Frire (Bread Pakora)

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this: